W530316
Garlic oil blend
artificial
Synonym(s):
Garlic oil
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About This Item
organoleptic:
garlic; alliaceous
grade:
Kosher
food allergen:
no known allergens
Recommended Products
grade
Kosher
Quality Level
refractive index
n20/D 1.560
density
1.073 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
garlic; alliaceous
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General description
Garlic oil blend (GOB) is made up of:
30-50 wt. % Diallyl disulfide (FEMA #2028)
10-13 wt. % Diallyl trisulfide (FEMA #3265)
5-13 wt. % Allyl sulfide (FEMA #2042)
The diallyl-disulphide (DADS) component of GOB is effective in scavenging the reactive oxygen species (ROS) formed in human osteoblasts exposed to cigarette smoke medium (CSM).
30-50 wt. % Diallyl disulfide (FEMA #2028)
10-13 wt. % Diallyl trisulfide (FEMA #3265)
5-13 wt. % Allyl sulfide (FEMA #2042)
The diallyl-disulphide (DADS) component of GOB is effective in scavenging the reactive oxygen species (ROS) formed in human osteoblasts exposed to cigarette smoke medium (CSM).
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3 - Skin Irrit. 2 - Skin Sens. 1A
Storage Class
3 - Flammable liquids
wgk_germany
WGK 3
flash_point_f
116.6 °F - closed cup
flash_point_c
47 °C - closed cup
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